Marinated scallops, cream of jalapeño, radish, cucumber and a vinaigrette of buttermilk
Mousse of chickenliver, figs, cream of red port and crisp of chicken skin
Flan of ponzu, caramelised walnuts, green apple, chicory and a foam of lettuce
Oysters: Zeeuwse platte
2 Classic, 2 gratinated with café beurre de Paris, and 2 Thai style
‘To order as a starter or second course’ (supplement + €19,50)
Slow cooked trout, glaced eel, celeriac and a sauce of verbena and eel
Ravioli of oxtail, crispy fried sweetbread, cream of artichoke and a vinaigrette of truffle
Savoury cake of seaweed, cream of szechuan and algae, sea fennel and a sauce of kombu
Skin-fried pike perch with sauerkraut, cream of chestnuts,
shii take and a beurre blanc with mace
Fried turbot, crunch of mustard, sweet and sour of pointed cabbage, turnip
and a beurre blanc with kurbis
(supplement + € 10,00)
Fried Dombes duck, pommes anna with confit de canard, preparations of carrot
and a sauce of duck with rosemary
Pointed cabbage, caramel of turnip, fried cauliflower mushroom, crunch of Oude Leidsche
and a sauce of mustard with Pernod
Variation of quality cheeses
cheese instead of dessert supplement € 5,00
Combination of Vacherin and Epoisse, foam of coffee and a cream of Jerusalem artichoke
Bread & butter, orange, white chocolate and ice cream of vanilla
Crunch of chocolate with pistachio, preparations of banana and ice cream of tonka beans
3 courses € 75,00 (only for lunch)
4 courses € 92,50
5 courses € 102,50
Wine pairing € 11,50 per glass
*We’d like to point out that we will do our uttermost best to fulfill your wishes,
but we can’t guarantee that there are no traces or residue in our dishes.
some of the allergies are so severe that we can’t make any promises.
The á la Carte dishes as well as the different courses on the menu are replaced regularly.
We’re using fresh seasonal products for all of our dishes. For example when it’s the season for asparagus, lamb or game we’ll try to use it in our menu.
The Northsea plays an important role in our fish courses, like the sole, turbot or lobster.
In springtime the Dutch suckling lambs straight out of the area are a favourite to work with. If it is up to our standard.
The dishes which we prepare with care and passion in the kitchen of Restaurant de Moerbei are based on the French Haut Cuisine with different gastronomical influences. One of which is Asian.